FAIR TRADE Chocolate RECIPES
Dessert anyone? Divine Dark Chocolate bars can be used in most desserts calling for semi-sweet baking chocolate. Divine Milk Chocolate is delicious for dipping and great for chocolate covered frozen bananas in the summer!
Try some of these scrumptious recipes courtesy of Divine Chocolate.
Divine Double Chocolate Torte
1 lb. butter (4 sticks)
¼ c. bourbon
4 ½ (3.5 oz bars) Divine Dark chocolate 8 eggs
2 c. sugar
½ T. vanilla extract
¾ c. water
Preheat oven to 350º. Line terrine molds with parchment paper and set aside. Combine butter, chocolate, sugar, water, and bourbon together in bowl and melt together over simmering water. When completely melted, cool slightly and then whisk in eggs and vanilla. Scrape into prepared molds and bake at 350º until cakes are set, about 50 minutes to 1 hour. Cool, then refrigerate overnight (must be completely chilled before un-molding and glazing).
Milk Chocolate Glaze
3 (3.5 oz.) Divine Milk chocolate bars, chopped into small pieces
¾ c. heavy cream
1¼ T corn syrup
2 tsp. bourbon
Place chopped chocolate in a dry bowl. Combine cream and corn syrup in a saucepan and bring to a boil. Pour over chocolate and let sit 3-5 minutes, then stir gently until chocolate is completely melted and mixture is smooth. Add bourbon. Set aside at room temperature for 15 minutes to firm up slightly before glazing the cakes.
Recipe courtesy of Marion Pitcher, Pastry Chef for the Clydes Group, Washington, D.C.
DIVINE CHOCOLATE PECAN BROWNIES
The ultimate recipe for chocolate brownies - rich, dark, and moist.
Butter, for greasing the pan
Three (3)bars, Divine Dark Chocolate, 3.5 oz broken into pieces
1 1/4 cups (9 ounces) melted butter
3 large eggs
1 1/2 cups, packed, (9 ounces) dark muscovado sugar or soft brown sugar
½ cup (2 ounces) all-purpose flour
1 teaspoon baking powder
1/3 cup (1 1/2 ounces) chopped pecan nuts or walnuts
Pre-heat the oven to 170°C, 325°F. Grease a 9 inch square baking pan with a little butter.
Melt the chocolate with the butter in a small heavy saucepan over a low heat, stirring with a wooden spoon. Remove from the heat and cool for a few minutes. While the chocolate mixture is cooling, whisk the eggs and sugar together in a large bowl using a hand-held electric mixer, until light and glossy. This will take about 5 minutes. Add the melted chocolate mixture, stirring it in gently with a large metal spoon. Sift in the flour and baking powder and fold in with the pecan nuts.
Pour the batter into the prepared pan and bake for about 40 - 45 minutes until firm. Test the cake by inserting a fine skewer into the middle - there should be a few crumbs sticking to the skewer. Place the pan on a wire rack and cool for an hour, then cut the brownies into squares, remove from the pan and cool completely on the rack.
Makes 9 large or 16 small brownies
Recipe courtesy of Sue Ashworth; Photos Ian Garlic
DIVINE DIPPED FRUIT
Fresh fruits taste fabulous dipped into melted Divine Chocolate to make a delightful after-dinner treat to serve with Fair Trade coffee or tea.
2-2 1/2 cups (8-10 ounces) strawberries, with stalks
about 20 physalis (cape gooseberries)
1 bar Divine plain chocolate, broken into pieces
1 bar Divine white chocolate, broken into pieces
Melt the plain and white chocolate in separate small bowls placed over saucepans of gently simmering water. Take care that the chocolate does not get too hot. Remove from the heat.
Carefully wash the strawberries and pat them dry with kitchen paper. Peel back the papery leaves of the physalis. Dip half the fruits into the plain chocolate and half into the white chocolate. Place onto sheets of baking parchment to cool and set. Keep the chocolates in a cool place until ready to serve.
Recipe courtesy of Sue Ashworth; Photos Ian Garlic
Divine Tip: Experiment with other fruits, such as Fair Trade Bananas.
